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Crafted with care and attention to detail, these lasagna rolls transform simple ingredients into an exquisite dining experience. Whether it’s a quiet dinner for two or a gathering of loved ones, this dish brings people together, offering a taste of Italian tradition with a modern, health-conscious twist. Let each bite take you on a delightful journey through layers of texture and taste, making every meal a moment to cherish.
Ingredients:
4 large zucchini, thinly sliced lengthwise
2 Tbsp olive oil, divided for brushing and sautéing
1 small sweet yellow onion, finely diced
2 fresh garlic cloves, minced
8 oz fresh mushrooms, finely chopped
1 tsp dry Italian seasoning
16 oz high-quality marinara sauce
Sea salt and fresh ground pepper, to taste
1/3 cup organic ricotta
1 free-range egg
1/4 cup freshly grated Parmesan cheese
A handful of fresh parsley, finely chopped
1/2 cup shredded mozzarella cheese
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Directions:
Preheat the oven to 375°F and line a baking tray with parchment paper.
Place zucchini slices on a cutting board, season with salt and pepper, and brush lightly with 1 Tbsp olive oil.
Bake for 10-12 minutes until slightly tender. Let cool.
In a skillet, heat the remaining oil over medium-high. Sauté garlic for 1 minute, then add onion, mushrooms, and Italian seasoning. Cook for 4-5 minutes.
Add 3/4 of the marinara sauce to the skillet and simmer for 4 minutes.
Mix ricotta, Parmesan, egg, a pinch of salt and pepper, and parsley in a bowl.
Spread the remaining marinara sauce in a 9×13″ dish.
On each zucchini slice, spread ricotta mixture and top with mushroom sauce. Roll up and place in the dish. Repeat with all zucchini.
Top with remaining sauce and mozzarella. Bake for 15-20 minutes until bubbly.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes | Kcal: 310 | Servings: 4
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